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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Baked layers of pasta with ricotta, mozzarella and Parmesan cheeses and rich Prego® Traditional Italian Sauce served with Pepperidge Farm® Mozzarella Garlic Bread. Pair with a tricolor salad (arugula, radicchio and endive) with balsamic vinaigrette. For dessert serve biscotti and espresso. Ingredients:
1 (32 ounce) container ricotta cheese |
2 eggs, beaten |
5 cups prego® traditional italian sauce |
12 lasagna noodles, cooked and drained |
1 1/2 pounds mozzarella cheese, thickly sliced |
2 cups grated parmesan cheese |
1 (10 ounce) package pepperidge farm® mozzarella & garlic bread |
Directions:
1. Preheat the oven to 350 degrees F. Stir the ricotta and the eggs in a medium bowl.
2. Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1 1/2 cups mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
3. Bake at 350 degrees F for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
4. Increase the oven temperature to 400 degrees F for the bread. Bake the bread according to the package directions
5. Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
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